Strawberry Rhubarb Salad + White Balsamic Vinaigrette
This salad is the swan song of spring. Get out there and enjoy every last bit of this beautiful spring fruit and veggie season!
Equipment
- Oven
Ingredients
Roasted Rhubarb:
- 2-3 stalks Rhubarb (diced)
- 1 - 1½ Tbsp Agave
- 1/2 tsp Salt
White Balsamic Vinaigrette (enough for a few salads):
- 1/2 Cup EVOO
- 1/4 Cup White Balsamic Vinegar
- 1-2 Tbsp Agave
Toss it all together:
- Arugula
- Strawberries (fresh; sliced)
- Roasted Rhubarb
- Sunflower Seeds (raw; lightly salted)
- Vegan Feta
- Fresh Mint (rolled & cut into thin strips)
- White Balsamic Vinaigrette
Instructions
Roasted Rhubarb:
- Preheat the oven to 400°F
- Prepare the rhubarb stalks by cutting off the ends and dicing. Toss all ingredients into a bowl to coat evenly. Then move to a lined baking sheet and roast in the oven for 15-20 minutes until soft but not completely mushy. Check after 10 minutes.
White Balsamic Vinaigrette (enough for a few salads):
- Mix all ingredients together and give it a good shake!
Toss it all together:
- Layer everything from greens to dressing and give it a good stir or shake before enjoying every bite :)